INGREDIENTS
- 1 lb bacon ( finely chopped)
- (1) medium onion (chopped)
- 2 lbs cabbage (finely diced)
- 1/4 tsp red pepper flakes
- (2) cloves garlic, minced
- 1/2 tsp black pepper
- 1 tsp olive oil
- 1/2 tsp salt
INSTRUCTIONS
Add and fry bacon with occasional stirring until the fat yields, and take a crispy brown feel.
Remove the bacon to drain using paper towels and set aside
Take oil in a saucepan, heat it and add chopped onion and chopped garlic into a pan and whisk until the onion and garlic are translucent.
Now add the chicken and pepper flakes, salt into the pan, and mix until the chicken is tender if you prefer placing a lid on the frying pan softer that will give it some steam.
Crumble the fried bacon over the saucepan and blend well.
You can keep it for a day or two in the fridge, you can heat it in a hot frying pan but freshly making it is still the best.
Tip:
A core of cabbage is usually hard and not suitable for eating, so you’ll want to remove your core of cabbage before you continue with the recipe. Cut your cabbage head in half to core the cabbage and use a knife to slice the center and remove it.
